Evaluation o f cookies from (wheat, yam, and soybean) blend
Food Science and Quality Management www.iiste.orgISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)Vol.14, 201311Evaluation O F Cookies from (Wheat, Yam, And Soybean) BlendZ. O. Apotiola and J.F. Fashakin;lyDepartment of Food Technology, Lagos State Polytechnic, Ikorodu, LagosDepartment of Hospitality Management, Lagos State Polytechnic,Ikorodu, Lagoszoapotiola@yahoo.com, 08028298044ABSTRACTCookies were produced from yam (Dioscorea spp), Soybean (Glycine max) and wheat (Trititum, spp) flourblends. Yam and soybean were processed into flour and used to substitute wheat flour at different proportions(80:10:10%, 70:20:10%; 60:30:10% and 50:40:10%) and 100% wheat as control. The functional properties andproximate composition of yam, soybean and wheat flours were determined. The proximate composition ofcookies sample shows the moisture, protein, fat, ash, crude fibre and carbohydrate content ranged from 7.8 –8.3%, 10.5 – 12.1%, 17.8 – 18.2%, 6.0 – 6.3%, 3.8 – 4.2% and 51.0 – 53.1%. There were significant differences(p≤0.05) except the ash content. The proximate composition of flour sample shows the moisture, protein, fat, ash,crude fibre and carbohydrate content ranged from 9.3-9.4%, 3.8 – 16.1%, 2.6 – 7.9%, 1.3 – 3.7%, 0.8 – 2.0%, and60.9 – 81.1% respectively. There were significant difference (p≤0.05) between the flour samples except themoisture content of wheat and soybean which has the same value of 9.3%. The functional properties of the floursamples shows that the bulk density loosed, bulk density packed, water absorption capacity, oil absorptioncapacity, emulsifying capacity, swelling capacity and gelatination temperature ranged from 0.42 - 0.43, 0.75 -0.77, 175 – 180, 150 – 163, 14.7 – 16.1, 1.40 – 1.50, and 66.4 – 67.7 respectively. There were significantdifferences (p≤0.05) in all the values. The physical properties of cookies samples show that the diameter andthickness ranged from 5.36 – 6.05; 1.71 – 1.87; there were no significant difference (p≤0.05) between compositecookies and 100% wheat cookies. However, the sensory evaluation of cookies shows that there were no significantdifferences (p≤0.05) with 100% cookies at higher replacement of wheat flour with yam. Flour could therefore bereplaced with up to 20% with 10% of soybean and 10% of yam flour in cookies production without affecting thesensory qualities.Key Words: Cookies, Yam, Soyabean, Wheat and ReplacementINTRODUCTIONCookies are flat dry sweet biscuits. The word biscuit comes from the French word “biscuit”, twice cooked, and isa lateral description of what happened in the early days of biscuit making (Babara, 2002). In most part of theworld, baked goods based on wheat flour are popular food stuffs. The product excels in colour, coherence,airiness, shelf life and absence of grittiness. Due to these reasons, the use of wheat flour for human consumptionis increasing considerably even in countries where soil and climate do not lend itself to wheat cultivation.Thus, it is expected that owing the strong urbanization and population growth, the increase in wheat consumptionat the expense of indigenous product will increase (Ihekonroye and Ngoddy, 1985). In order to reduce the use ofwheat flour for baked goods cookies can be produce from flours of cereals, roots, pulses and lastly legumes(Ruiter, 1978). Though, composite flour based foods are found to be different from wheat products and thesedifferences includes the colour, coherence, airiness and shelf life but the use of composite flour necessitates theformulation flour mixtures consisting namely of indigenous raw materials such as sorghum, millet, yam, cocoyam,rice, groundnut, cowpea and having a composition that combines optimal nutritive value with good processingcharacteristics (Ruiter, 1978).Okpala and Okoli, 2010 reported that cocoyam can be used in the production of cookies which makes it possiblefor other root and tubers to be used in the production of cookies. Soybean is a remarkable source of protein forboth animals and human consumption and is also a leading source of edible oils and fat (Rita and Sophia, 2010).Since soybean contain more protein content, the mixture of soybean flour with yam flour is mainly a form offortification of protein and small amount of fat and oil from the soybean improves the nutritional quality of thecookies.Objectives includes to produce cookies from composite of yam, soybean and wheat flour, to determine thephysico-chemical properties of the cookies and flour, to determine the spread factor and thickness of the cookies,to determine the sensory properties of the cookies produced.
Food Science and Quality Management www.iiste.orgISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)Vol.14, 201312MATERIALS AND METHODRAW MATERIALThe yam and soy bean were purchased from a retail outlet in Sabo Market, Ikorodu, Lagos. Wheat flour and allother baking ingredients such as eggs, baking powder, fat, milk and flavourings were also obtained from the samesource.PREPARATION OF YAM FLOURThe method of (Binta et al, 2010) was adopted in the preparation of yam flour. 10kg of yam was washed, peeled,cubed, blanched, steamed for few minutes and dried. The dried cube was grinded mechanically using an attritionmachine to form yam flour. The Yam flour was packaged in an airtight HPDE film until ready for further use.PREPARATION OF SOYBEAN FLOURThe method of (Oluwamukomi et al, 2005) was adopted in the preparation of soybean flour. 4kg of soybean(Glycine max L merrial) were sorted, washed and boiled in water at 100oC for 30 minutes. It was dehulledmanually, washed, drained and oven dried at 55oC for 16 hours. The dried particles were milled in an attritionmachine to obtain the flour followed by sieving using a sieve with 300um aperture and then kept in an airtightHDPE film until ready for further use.FORMULATION OF BLENDSThe wheat yam, soybean flours were mixed at different proportion (80: 10: 10%, 70: 20: 10%, 60: 30: 10%, 50:40: 10%) while 100% wheat flour served as standard. a mixer was used for mixing samples to achieve uniformblending.PROXIMATE COMPOSITION : Protein, fat and oil, Crude fibre, ash, moisture and carbohydratewere determined by the methods prescribed in AOAC, 1990 while functional properties were by Pearson,1976PREPARATION OF COOKIESCookies was prepared according to the modified method of (Okaka, 1997) with some modification in the recipe;flour 300g, fat 200g, sugar 125g, salt 5g, 2whole eggs, milk 7teaspoonfuls, Nutmeg 1.5g, vanilla flavor 2teaspoonfuls, and baking powder 5g. The fat and sugar were mixed until fluffy. Egg and milk were added whilemixing continued for about 40 minutes. Appropriate amounts of flour, baking powder, salt, nutmeg, vanillaflavouring were slowly introduced into the mixture. The dough was rolled and cut into circular shapes of 5cmdiameter and baked in the charcoal oven until it was fully baked.SENSORY EVALUATIONThe sensory properties of cookies were determined using a twenty member panelist consisting of students fromdifferent department of Lagos State Polytechnic. Cookies samples prepared from each blend were presented incoded white plastic plate, using a 9 point hedonic scale with a scale ranging of 1 to 9 with 1 representing the leastscore (dislike extremely) and 9 the highest score (like extremely). The order of presentation of samples wasrandomized. Sachet water was provided to rinse the mouth between evaluations. The panelists were instructed toevaluate the coded samples for crispiness, colour, taste, texture and overall acceptability (Akinjaiyeju, 2009).DETERMINATION OF PHYSICAL PROPERTIES OF COOKIES:The weight of the biscuit was measured by weighing on a weighing balance (model mettler PE 1600, mettleInstrument Corporation, Greinfensee, Zurich Switzerland) with an accuracy of 0.1mg). The diameter wasmeasured with a calibrated ruler as described by Ayo et al (2007). The thickness of cookies was measured byplacing six cookies on top of each other followed by a duplicate reading recorded by shuffing cookies as describedby AACC (2000). All the measurements were done in two replicates of six cookies each and all the readings weredivided by six to get the values per cookie. Spread factor (sf) was calculated according to the following formulaSF = (D/T x CF) x 10Where CF is the correction factor at constant atmospheric pressure (1.0 in the present study).
Food Science and Quality Management www.iiste.orgISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)Vol.14, 201313RESULTS AND DISCUSSIONRESULTSTable 1: Proximate Composition of FlourSamples MoistureContentProtein Fat Ash Crude Fibre CarbohydrateWheat 9.27±0.06a 3.83±0.06a 2.63±0.06a 1.30±0.10a 0.80±0.10a 81.17±0.06cSoybean 9.30±0.10a 16.10±0.20b 7.87±0.06b 3.73±0.06c 2.07±0.06c 60.93±0.25aYam 9.47±0.06b 9.47±5.83ab 2.87±0.06c 1.6±0.10b 1.80±0.10b 78.13±0.15bMean in the same column followed by the same letter are not statistically different (p≤0.05).Table 2: Functional Properties of the Flour SamplesSamples BulkDensityLoosedBulkDensityPackedWaterAbsorptionCapacityOilAbsorptionCapacityEmulsifying CapacitySwellingCapacityGelatinationTemperatureWheat 0.42±0.00a 0.75±0.00a 180.00±0.00a 155.00±0.00b15.00±0.00a1.40±0.00b 66.63±0.15bSoybean 0.43±0.00b 0.77±0.00c 175.00±0.00b 163.00±2.89c16.17±0.29b1.5.00±0.00a67.70±0.26bYam 0.42±0.00a 0.75±0.00b 180.00±0.00a 150.00±0.00a14.67±0.29a1.40±0.36b 66.40±0.17aMean in the same column followed by the same letter are not statistically significant level (p≤0.05).Table 3:Proximate Composition of CookiesSamples MoistureContentProtein Fat Ash Crude Fibre CarbohydrateADE 7.83±0.06a 10.46±0.15b 18.20±0.10b 6.23±0.06b 4.103±0.10c 53.17±0.15cBDE 8.27±0.15b 12.17±0.15d 18.17±0.15b 6.07±.06b 3.8±0.06b 52.52±0.16aCDE 7.77±0.12a 11.57±0.06c 18.03±0.15c 6.30±0.00b 4.20±0.10c 53.10±0.20cDDE 8.13±0.15b 10.85±0.12b 17.87±0.15a 6.20±0.10b 3.93±0.06ab 52.00.±0.30aEDE 8.37±0.12b 14.47±0.06a 17.83±0.06a 6.30±0.10b 4.07±0.06bc 51.07±0.32aMean in the same column followed by the same letter are not statistically significant (p≤0.05).ADE = (100% Wheat Flour).BDE = (Wheat Flour/Yam/Soybean, 80,10,10)CDE = (Wheat flour/Yam/Soybean; 70:20:10)DDE = (Wheat flour/Yam/Soybean; 60:30:10)EDE = (Wheat flour/Yam/Soybean; 50:40:10Table 4: Physical Properties of Cookies from Wheat, Yam, Soybean, Flour blendsBlends Diameter (cm) Thickness (cm) Weight (g) Spread factor100% Wheat flour 6.05±0.03a 1.87±0.05a 29.44±0.20b 37.33±0.20a80:10:10 5.99±0.01a 1.86±0.05a 29.26±0.14b 35.76±0.20b70:20:10 5.85±0.02a 1.85±0.04a 30.62±0.08a 34.00±0.20c60:30:10 5.40±0.01a 1.85±0.08a 30.56±0.30a 31.85±0.20e50:40:10 5.36±0.00a 1.71±0.12a 30.42±0.03a 31.53±0.20eMean in the same column followed by the same letter are not statistically significant (p≤0.05).WH: Wheat flour, YF: Yam flour; SF: Soyflour
Food Science and Quality Management www.iiste.orgISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)Vol.14, 201314Table 5: Sensory Evaluation of Cookies Prepared From Composite FlourSamples Crispiness Colour Taste Texture OverallAcceptabilityADE 4.20±0.42c 4.40±0.52c 4.20±0.92b 4.30±0.67c 4.60±0.52cBDE 4.60±0.70c 4.30±0.67c 4.40±0.52c 4.40±0.52c 4.40±0.70cCDE 4.00±0.67c 3.90±0.99ab 4.20±0.79c 3.80±0.92ab 3.90±0.57abDDE 4.00±0.94ab 3.80±0.79ab 4.30±0.82b 3.60±0.97ab 3.60±1.07aEDE 3.40±0.97a 3.50±0.85a 3.70±1.06a 3.10±0.99a 3.20±0.79aMean in the same column followed by the same letter are not statistically significant (p≤0.05).DISCUSSIONProximate composition of flours shows that there were significant differences (p≤0.05) in carbohydrate, crudefiber, ash, protein and fat between yam, wheat and soybean flour. The carbohydrate range from 60.9% - 81.2%.There were significant difference between yam, wheat and soybean flour. Wheat flour has the highest value of81.2% while soybean has the least value of 60.9%. The total carbohydrate content and indicate that these type offlour are classified as food of the group 1 or food energy supplier of nutritive and economical value which couldrepresent good sources for industrial flour and starch (FAO, 1998). The crude fibre range from 0.8% - 2.0%.There were significant differences (p≤0.05) between yam, soybean and wheat flour. Soybean flour has the highestvalue of 2.0% while wheat flour has the least value of 0.8%. The protein, fat and ash content increased with theincorporation of wheat flour and other ingredients. The values above agree with those reported in the commerciallabel for similar products. Soybean has the highest fat and ash content of 7.8% and 3.7% and protein content of16.1% respectively. Soybean has been reported to contain appreciable amount of minerals and fat. Also fat actsas flavours returner and help to improve sensory qualities of baked products (Ikepeme et al, 2010).The result of the functional properties of the sample in Table 2 shows that water absorption capacity range from175 – 180. There were no significant differences (p≥0.05) in water absorption capacity between wheat and yamflour. Soybean flour has the lowest water absorption capacity of 175. Carbohydrates have been reported toinfluence water absorption capacity of foods (Echendu et al, 2004). The ability of protein to bind water isindicative of its water capacity. The observed variation in water absorption among the cowpea flours may be dueto different protein concentration, their degree of interaction with water and their conformational characteristics(McWatters, et al, 2003). On the other hand McWatters, et al (2003) reported that lower water absorption capacityis due to less availability of polar amino acids in flour. This effect could probably due to loose association ofamylose and amylopectin in the native granules of starch and weaker associative forces maintaining the granulesstructure . Water absorption capacity is important in bulking and consistency of product as well as in bakingapplication (Lorenz and Collins, 1990). This result also shows that the yam, wheat and soybean flour have a goodgelatination temperature. The gelatination range from 66.4 – 67.7. There were no significant difference (p≥0.05)between soybean and wheat flour, soybean flour has the highest gelatination temperature of 67.7% while yamflour has the least value of 66.4. High swelling capacity has been reported as part of the criteria for a goodquality product (Nlba et al, 2001). The swelling index of the flour sample ranged from 1.40-5.0. There were nosignificant difference (p≥0.05) between wheat and yam flour which was 1.40 while soybean flour has the highestswelling capacity of 1.5. Swelling capacity is the measure of ability of starch to immobile water and swells(Ikegwu et al, 2009).The oil absorption capacity ranged from 150-163. Soybean flour has the highest oil absorption capacity of 163while yam flour has the least value of 150. There was significant difference (p≤0.05) between yam, soybean andwheat flour.The emulsifying capacity range from 14.67 to 16.7. There were significant differences (p≤0.05) between yam,soybean and wheat flour. Soybean flour has the highest emulsifying capacity of 16.2 while yam flour has the leastvalue of 14. 7.The bulk density loosed of the flour sample ranged from 0.42 - 0.43. There were no significant differencesbetween wheat and soybean flour while soybean flour has the highest value of 0.43. Bulk density gives anindication of the relative volume of packaging material required and high bulk density is a good physical attributewhen determining the mixing quality of a particulate matter. The bulk density is a reflection of the load the floursample can carry, if allowed to rest directly on one matter. The density of processed products dictate thecharacteristics of its container or package product density influences the amount and strength of packagingmaterial, texture or mouth feel (Fola, et al, 2011).The bulk density packed ranged from 0.75-0.77. There were significant difference (p≤0.05) between yam,soybean and wheat flour soybean has the highest value of 0.77. According to Basman et al (2003) higher bulk
Food Science and Quality Management www.iiste.orgISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)Vol.14, 201315density is desirable for greater ease of dispensability of flours. In contrast, however, low bulk density would be anadvantage in the formulation of complementary foods (Ugwu and Ukpabi, 2002).The results of the proximate composition of the cookies are shown in (Table 3). The results show that the blendBDE had the highest protein content of 12.2% while samples EDE and ADE had the lowest value of 10.5%respectively. There was no significant difference (p≤0.05) in protein content between ADE and BDE. Accordingto Padmaja, (1995), protein content of the tuber based composite flours could be elevated through theincorporation of legume flours. The blend BDE had the highest carbohydrate content of 53.1% while the blendADE had the lowest value of 51.1%. Total carbohydrate content was high, and this agrees with the findings thatcocoyam being high in starch content should be eaten with other high protein foods (Enomfon and Umoh, 2004).Fat acts as flavours retainer and help to improve sensory qualities of baked products (Ikepeme et al, 2010). Thefat content of sample ADE, BDE and CDE ranged from 18.0% - 18.2%. There was no significant difference(p≤0.05) in fat content of samples ADE, BDE and CDE, while samples DDE and EDE had the same significantvalues of 17.8%. As it was observed from the table an increase in yam flour lead to an increased in moisturecontent.The physical properties of cookies prepared from wheat, yam and soybean flour blends as well as 100% wheatflour is presented in Table 4. The diameter, thickness, weight and spread ratio of cookies ranged from 5.36 to6.05cm, 1.71 to 1.87cm, 29.26 to 30.62g and 31.53 to 37.33 respectively; there was no significant (p≥0.05)difference in diameter and thickness between composite cookies of (BDE, CDE, DDE and EDE) and 100% wheatcookies. The weight of composite cookies differed significantly (p≤0.05) with 100% wheat flour cookies.Addition of soyflour to yam and wheat flour decreased the thickness and spread factor or composite cookies whilethe weight increased.The increase in weight of composite cookies due to addition of soyflour could be attributed to high bulk density ofsoyflour. The higher bulk density of yam-soyflour blends could also account for higher weight of compositecookies than 100% wheat cookies while the decrease in thickness and spread factor of the composite cookies asreported by Mridula et al (2007) was due to the addition of soyflour which could attribute to higher proteincontent of soyflour (Table 3).Singh et al (1993) have reported a decrease in spread factor with increased protein in the cookies.Table 5 shows colour, crispiness, texture and taste ranged between 3.50-4.40, 3.40-4.60, 3.10-4.40 and 3.70-4.20respectively. It is evident from the results that significantly (p≤0.05) highest was by cookies prepared from ADE4.4 while significantly (p≤0.05 lowest by cookies prepared from EDE 3.5. Judges disliked the cookies preparedfrom sample EDE with respect to colour when subjected to sensory evaluation.The crispiness values ranges from 3.4 to 4.6, there is no significant difference (p≤0.05) between the samplesexcept sample EDE which can be attributed to increase in volume of yam flour.Cookies prepared from BDE have the highest significant (p≤0.05) score of 4.4 while lowest score of 3.1 wasobtained in the cookies prepared EDE.There were significant differences (p≤0.05). Maximum score of 4.4 was scored by cookies prepared from sampleBDE respectively while minimum score of 3.7 was scored by the cookies prepared from EDE. Judges dislikedthe cookies prepared from the EDE sample with respect to taste when subjected to sensory evaluation.Overall Acceptability: The statistical analysis regarding the overall acceptability of cookies prepared from wheat,yam and soybean blend is shown in Table 5. The result shows that supplementation significantly affected theoverall acceptability of the cookies. The value range from 3.2 – 4.6; there were no significant difference (p≥0.05)between sample ADE and BDE, also there was no significant difference (p≥0.05) between sample DDE and EDErespectively while sample CDE differed significantly (p≤0.05). Maximum score of 4.6 was scored by cookiesprepared from sample ADE and BDE respectively while minimum score 3.2 was scored by the cookies preparedfrom EDE. Cookies prepared from EDE has been rejected by judges with respect to overall acceptability. Theresults of the sensory evaluation of the cookies prepared from the different treatments of the composite flour areaccording to the findings of Gambus, et al (2003), who reported increasing the levels of flaxseed flour, matricflour and cowpea flour in the biscuit which resulted in significant decrease in the sensory attributes of the cookies.The result of the study shows that substitution of wheat flour with yam and soybean flour increased the proteincontent which was the basis of the study. It was further revealed that 10% of yam and 10% soybean with 80%wheat flour blends produced the overall best result across all parameter and nutrients. Flour could therefore bereplaced with up to 20% with 10% of soybean and 10% of yam flour in cookies production without affecting thesensory qualities. The use of soybean and yam flour in cookies making would greatly enhance the utilization ofthis crop in sub-Saharan African countries like Nigeria where the crop has not been optimally utilized.
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